Pulled Pork and Brisket Beans: Step-by-Step Backyard Barbecue Guide

Pulled Pork and Brisket Beans: Step-by-Step Backyard Barbecue Guide

By Cuff N Stuff BBQ

Preparing Pulled Pork

Begin with a twelve-pound bone-in Boston butt. Coat all sides with a generous amount of barbecue rub, such as Uncle Steve's Pig Shake and South Texas Red. Make sure every surface is covered, including the prized money muscle.

Set up your smoker with hickory wood for depth and character. Insert a temperature probe into the pork, then maintain a low-and-slow cook. Monitor the internal temperature and spritz the meat occasionally to keep it moist.

After about five hours, when the pork reaches 160°F, wrap it tightly in two layers of foil. Continue cooking until the internal temperature reaches between 202 and 205°F. Allow the pork to rest for at least thirty minutes so the juices redistribute evenly. Remove the bone—if it slips out cleanly, the meat is perfectly cooked. Shred the pork, discard excess fat, and retain juices to pour back over the meat.

Making Brisket Beans

Use a large can of Bush's Original Baked Beans as your base. Add a generous cup of brown sugar and small, chopped brisket trimmings for added texture and smoky flavor.

Include about a third of a bottle of yellow mustard and barbecue sauce, selecting your preferred type. Add bacon bits for savory richness and a helping of South Texas Red rub for a subtle kick. Stir gently without mashing the beans.

Smoke the bean mixture for three hours at 220°F. When finished, the beans should be thick with a slightly soupy texture, ideal for reheating and serving.

Serving Suggestions

Arrange the pulled pork with the brisket beans on a platter. Pour some reserved juices over the pork to heighten moisture and flavor. These two dishes are perfect for family events or casual weekend meals.

Key Tips for Pulled Pork and Brisket Beans

  • Generously season every part of the pork butt for maximum flavor.

  • Use hickory wood for classic smoke.

  • Spritz pork occasionally to maintain moisture.

  • Wrap at 160°F and finish cooking to 202–205°F for tender meat.

  • Rest, pull, and discard fat for juicy results.

  • Use beans, brisket trimmings, mustard, barbecue sauce, bacon bits, and robust rub for rich, smoky beans.

  • Smoke beans until thick and a little soupy.

For more detailed barbecue recipes and techniques, connect with Cuff N Stuff BBQ on YouTube and Instagram.

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